Assorted Recipe: Simple & Beautiful Rice Balls (Kombu & Bonito, Plum & Edamame, Spicy Salmon)
ID: a6ba1314...
Chef MASA demonstrates various flavors and shapes of Japanese onigiri, including the classic triangle and cute plum blossom shapes, and shares a unique secret for restoring the crispiness of nori seaweed.
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🍳 Cooking Flow
Prepare three different fillings: Kombu & Bonito, Plum Paste & Edamame, and Spicy Salmon Mayo. → While the rice is still warm, wet your hands with salted water, form into a ball, then shape into triangles, ovals, or circles. → Fillings can be placed in the center or mixed evenly into the rice before shaping. → Use plastic wrap and rubber bands to easily create cute plum blossom-shaped rice balls. → Finally, decorate with strips of cut nori seaweed according to your preference.
Cooking Steps
Brief Cooking Order
Prepare three different fillings: Kombu & Bonito, Plum Paste & Edamame, and Spicy Salmon Mayo. → While the rice is still warm, wet your hands with salted water, form into a ball, then shape into triangles, ovals, or circles. → Fillings can be placed in the center or mixed evenly into the rice before shaping. → Use plastic wrap and rubber bands to easily create cute plum blossom-shaped rice balls. → Finally, decorate with strips of cut nori seaweed according to your preference.
Introduction
Chef MASA demonstrates various flavors and shapes of Japanese onigiri, including the classic triangle and cute plum blossom shapes, and shares a unique secret for restoring the crispiness of nori seaweed.
Step 1
[Filling Prep: Kombu & Bonito] Finely julienne the rehydrated kombu, then mix with bonito flakes, white sesame seeds, mirin, and soy sauce.
Step 2
[Filling Prep: Plum & Edamame] Remove the pits from the plums and mash into a paste; set edamame beans aside.
Step 3
[Filling Prep: Spicy Salmon] Grill or pan-sear the salmon and flake into small pieces with chopsticks. Stir in mayonnaise, spicy Doubanjiang, and soy sauce until well combined.
Step 4
[Basic Shape: Triangle] Moisten hands with water and salt. Take about 80g of warm rice and form a ball. Once the rice is held together, use your fingers and palms to create a triangular frame, turning it as you press to shape it into an even triangle.
Step 5
[Stuffing] Make an indentation in the center of the rice ball, add the kombu-bonito or spicy salmon filling, close the rice around it, and reshape into a triangle. You can dab a little filling on the surface as a marker.
Ingredients List
Important Notes
Always use warm rice; cold rice lacks the necessary stickiness, making it easy to fall apart and resulting in a poor texture. 💡
Moistening your hands prevents the rice from sticking, while dipping in salt seasons the surface and acts as a preservative. ⚠️
To keep the nori crispy, it is recommended to apply it just before eating, or toast it lightly over a flame to restore crispiness. ✨
Store leftover nori sheets in an airtight bag with a desiccant pack. 🔄
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